Mofongo. Origins[edit] Mofongo is an Afro-Puerto Rican dish that has clear roots in west African Fufu.
Fufu is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as the Dominican Republic (mangú), Cuba (fufu de plátano), and Puerto Rico (mofongo). Fufu consists of starchy root vegetables and plantains boiled then mashed until a dough-like consistency with water, butter, or milk. Plantains are mainly used to make mofongo but other starchy roots can also be used. The plantains and/or starchy roots are cut about half inch thick and deep fried. Other version[edit] It is also possible to make mofongo with cassava (mofongo de yuca), bread fruit (mofongo de pana), or a combination of cassava, ripe and green plantains (trifongo), ripe and green plantains (mofongo de amarillo). Frito-Lay produces mofongo chips. Mofongo outside of Puerto Rico[edit] In Cuba mofongo is called Machuquillo. In popular culture[edit] See also[edit]
Mofongo. Savory Braised Pork Tart with Puerto Rican Mofongo Crust. I invented this bit of magic late last week as I was preparing for the annual Pie Party hosted by Jackie Gordon and Ken from Hungry Rabbit.
Pie Party is an amazing potluck event in New York City that brings together a group of food bloggers and other food professionals to sip cocktails and feast on dozens and dozens of homemade sweet and savory pies. Yes, it IS as awesome as it sounds. This year was my first time attending, and since I have little interest in flaky crusts (I'm weird; I know), I somehow got it into my head that I was going to make a Puerto Rican-inspired savory pie featuring a plantain crust. Jimmy'z Kitchen: Delivering High Pressure Mofongo in Miami - Food GPS. A long run along Miami Beach left me hangry (hungry + angry), and by the time we reached Jimmy Carey’s restaurant in the Wynwood Arts District, the pressure increased for Jimmy’z Kitchen to deliver on their reputation for the best mofongo in the city.
They were up to the challenge. Carey built on the success of a smaller South Beach original by opening in Wynwood. A large patio greeted us at the modern, glass-fronted Cynergi building. Indoors, we found stained wood tables, lime green, orange and white chairs, a high exposed ceiling, and wavy yellow sound dampening panels. Order at a counter lined with jars of bottlecaps and multiple mortars and pestles. The menu’s actually fairly large at Jimmy’z, with a number of salads, sandwiches, and entrees, but most people opt for Mofongo, a dense dome of plantains, garlic, olive oil and chicharrones that’s available with various proteins.
Jimmy’z is locally famous for mofongo, but the night’s surprise was his amazing Coconut Flan ($3.75). Related.